Stuffed grape leaves (dolmas), May 2011
Our backyard grape vine is beginning to leaf out, inspiring this recipe. Stuffed grape leaves (dolmas) are a Middle Eastern specialty and, because they’re served cold, are a perfect summer appetizer. This recipe also uses parsley and mint, which are easy to grow in a sunny location.
If you have access to fresh grape leaves, pick large tender leaves. To use the leaves right away, first wash and blanch them in boiling salted water for a few seconds.
Grape leaves can also be preserved in canning jars: Bring brine of 1 quart water with 1/4 cup salt and 1 cup lemon juice to a boil. Blanch washed leaves in brine, about 10 at a time, for 30 seconds. Stack, fold and roll 20 leaves. Place roll in sterilized half-pint jar and pour hot brine over leaves to 1/8 inch from top. Seal and process in boiling water bath for 10 minutes.
Bottled grape leaves can be purchased at larger grocery stores, usually near the olives.
| Stuffed Grape Leaves (Dolmas) | Print |
- 30 grape leaves
- 4 tablespoons olive oil, divided
- 3/4 cup long grain brown rice
- 1/4 cup pine nuts
- 1/4 cup currants
- 2-3 lemons (1 zested and juiced, 1 sliced thin, 1 for garnish optional)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint
- 1 teaspoon cumin
- 1/4 teaspoon cinnamon
- Preheat oven to 350°F.
- In a skillet or large saucepan with a snug cover, heat 2 tablespoons olive oil over medium heat. Add rice and sauté, stirring frequently, for about 3 minutes. Reduce heat to low and add 3/4 cup water. Cover and simmer over low to medium low heat for 30 to 35 minutes until rice is slightly undercooked.
- While rice is cooking, toast pine nuts in preheated oven for about 7 minutes or until lightly browned. Rinse grape leaves, snip a small “V” to remove stems from leaves and lay on towels to dry. Line an 8-inch square ovenproof dish with 6 grape leaves. Chop parsley and mint. Zest and juice one lemon, thinly slice the second lemon, and if lemon wedge garnish is desired, cut a third lemon into wedges and set aside.
- Remove pan with rice from heat. Add pine nuts, currants, lemon zest, 1 tablespoon lemon juice, parsley, mint, cumin, and cinnamon. Mix to distribute ingredients.
- Place 1 tablespoon filling in the center of each grape leaf. Fold the bottom of the leaf over the filling, and fold in the sides while rolling all toward the tip of the leaf to form a log-shaped packet. Place the first 21 dolmas in baking dish, leaf tips down, in three rows of 7, with the other 3 dolmas perpendicular to the rows.
- In a 4-cup measuring pitcher or bowl, mix 1 1/2 cups water, 2 tablespoons oil,and remaining lemon juice. Pour mixture over dolmas. Lay lemon slices over the dolmas. Bake 1 1/4 hours, adding extra water by 1/2 cupfuls if water has bubbled away.
- Chill and serve with lemon wedges and plain yogurt.
Shared at Slightly Indulgent Tuesdays at Simply Sugar & Gluten-Free and Gluten-Free Wednesdays at The Gluten-Free Homemaker.
